Spicy Mexican Tomatillo Cilantro Salad Dressing
Recipe: #10361
August 22, 2013
Categories: Mexican, Southwest, 5-Minute Prep Sunday Dinner, Salad Dressing, more
"This is not my recipe, so I can't take credit for it; and, I accidentally stumbled on this while searching for a stuffed tomato recipe. Well, after doing a bit of research / searching / and taste testing; this, was by far the best. A few ingredients, but so easy to make. Just blend and chill. Great over grilled vegetables, chicken, seafood; and, of course ... on a salad."
Original is 8-16 servings
Ingredients
Nutritional
- Serving Size: 1 (90.6 g)
- Calories 77.2
- Total Fat - 3.3 g
- Saturated Fat - 1 g
- Cholesterol - 8.4 mg
- Sodium - 185.5 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 0.1 g
- Sugars - 4.7 g
- Protein - 4.1 g
- Calcium - 55 mg
- Iron - 0.2 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Dressing ... Add everything to a blender; but, only add a pinch of salt and pepper - then, pulse until smooth. Taste, and re-season if necessary with additional salt and pepper. Once the dressing is smooth; transfer to a small tupperware container or mason jar, and refrigerate until ready to use. Will keep 4-5 days in the refrigerator.
Step 2
Serve and ENJOY! ... Great over salads of course; but, also good over - grilled chicken, vegetables, or seafood. It is absolutely DELICIOUS!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to remove the husk and seeds from the tomatillo and jalapeno before adding them to the blender.
- Make sure to use fresh cilantro, parsley, and lime juice for the best flavor.
- Tomatillo: Mango - Mango will provide a sweeter flavor and a bit of tartness to the dressing, while still providing a bit of heat.
- Jalapeno: Bell Pepper - Bell pepper will provide some sweetness and crunch, while still allowing the dressing to have a bit of a kick.
Citrus Twist Substitute the lime juice with 1/4 cup freshly squeezed orange juice and leave out the cumin and red pepper flakes.
Tropical Twist Substitute the lime juice with 1/4 cup freshly squeezed pineapple juice and add 1/4 teaspoon of ground ginger.
Grilled Shrimp with Tomatillo Cilantro Salad: Grilled shrimp with a tomatillo cilantro salad is a great combination of flavors that pairs perfectly with the Spicy Mexican Tomatillo Cilantro Salad Dressing. The shrimp are grilled to perfection and the tomatillo cilantro salad adds a fresh and zesty flavor. The dressing adds a nice spicy kick to the dish, making it a delicious and satisfying meal.
Roasted Poblano and Corn Quesadillas: Roasted poblano and corn quesadillas are a delicious and easy side dish to serve with the Grilled Shrimp with Tomatillo Cilantro Salad. The combination of the roasted poblano peppers, sweet corn, and melted cheese in a crispy quesadilla is a great way to add a savory and cheesy flavor to the meal. The quesadillas are easy to make and can be served with a variety of toppings such as salsa, sour cream, and guacamole.
FAQ
Q: How long will this dressing keep in the refrigerator?
A: This dressing will keep for 4-5 days in the refrigerator.
Q: Does this dressing contain dairy?
A: No, this dressing is dairy-free.
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Fun facts:
The tomatillo is a relative of the tomato, and is native to Mexico. It was an important part of the Aztec diet and is still a popular ingredient in Mexican cuisine today.
The combination of buttermilk, mayonnaise, and Greek yogurt is a classic Southern recipe. This combination was popularized by celebrity chef Paula Deen, who is known for her Southern-style cooking.